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Bowl of creamy turkey and rice soup made with leftover turkey, carrots, celery, and parsley, garnished with lemon wedges.
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Slow Cooker Turkey and Rice Soup With Leftover Turkey

Slow cooker turkey and rice soup with leftover turkey, rice, and vegetables. An easy, filling crockpot soup for holiday leftovers.
Course Main
Cuisine American
Keyword slow cooker turkey and rice soup
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 144kcal
Author Ksenia Prints

Equipment

  • Slow Cooker

Ingredients

  • 3-4 cups leftover/cooked turkey shredded or chopped
  • 4 ribs celery chopped
  • 3 carrots chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 6-8 cups chicken broth or turkey broth
  • ½ tablespoon worcestershire sauce
  • ½ teaspoon dried rosemary
  • ½ teaspoon thyme
  • ½ teaspoon dried sage
  • Salt and pepper to taste
  • 2 small bay leaves
  • 1 cup uncooked white rice can sub brown or wild rice

Instructions

  • Place the cooked turkey, celery, carrots, onions, and garlic into the crockpot.
  • Pour in the chicken broth and add the worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
  • Cover and cook on low for 5-7 hours or high for 3-4 hours.
  • During the last hour of cooking, stir the uncooked rice into the soup. Cover and continue cooking until rice is tender.
  • Top with chopped parsley or other herbs before serving.

Nutrition

Calories: 144kcal | Carbohydrates: 8g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 725mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg